Course Salad
Cuisine Mexican
Prep Time 10 minutes
Total Time 10 minutes
Servings 5
Calories 159 kcal
Ingredients
2 pounds jicama peeled, thick matchstick slices
2 limes juice and zest
1 teaspoons salt
1 yellow pepper sliced (about 2 cups)
1/2 cup sliced red onion
1 cup arugula
1 cup butter lettuce chopped
1/4 cup fresh chopped parsley or cilantro
1 teaspoon pepper
3 tablespoons extra virgin olive oil
Instructions
Place jicama in a bowl, sprinkle with salt and juice of limes and zest.
Let stand 15 minutes to soften.
In a serving bowl add all remaining ingredients and top with jicama.
Gently toss with salad tongs.
Serve or refrigerate. Makes approximately 10 cups.
Recipe Notes
Weight Watchers Points+: 4*
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Nutrition Facts
Jicama Arugula Herb Salad with Lime Vinaigrette
Amount Per Serving (2 g)
Calories 159
Calories from Fat 72
% Daily Value*
Fat 8g
12%
Saturated Fat 1g
6%
Sodium 476mg
21%
Carbohydrates 20g
7%
Fiber 10g
42%
Sugar 4g
4%
Protein 2g
4%
* Percent Daily Values are based on a 2000 calorie diet.